Microstructure of starch puffing through microwave heating process

Mohd Salleh, Faiqa Shazeaa (2020). Microstructure of starch puffing through microwave heating process. University of Birmingham. Ph.D.

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Abstract

Microwave heating has gained popularity as an alternative rapid drying method that can be used for the expansion of food products. In this study, the effects of processing conditions and pre-treatment of starch on achieving controlled puffing were investigated. The influence of sample sizes and shapes were examined. Microstructure and physical characteristics of the expanded starch products were then determined. The 3D microstructure was analysed using the X-ray microCT-scanning technique. Upon heating moisture within the sample, it generates superheated steam resulting in a fast release of the steam and puffing of the sample. In this study, the structural parameters - focusing on volume, porosity, number of pores, structure thickness and structural separation of expansion were observed and compared between samples in order to correlate to the optimum conditions for obtaining a highly puffed product with uniform distribution of air cells throughout the inner structure of the sample. Results showed that maximum size expansion was achieved with high gelatinised pellets and geometry shaped edges in single-mode microwave than the domestic microwave.

Type of Work:

Thesis (Doctorates > Ph.D.)

Award Type:

Doctorates > Ph.D.

Supervisor(s):